Instructions: PAN: 18 BY 24-INCH ROASTING PAN

1. PLACE 1 1/4 CUPS BUTTER, MARGARINE OR BACON DRIPPINGS IN EACH PAN.

2. ADD 9 LB (11 1/4 QT) CABBAGE AND 1 LB(5 1/2 CUPS) APPLES TO EACH PAN. MIX THOROUGHLY.

3. COOK OVER LOW HEAT 30 MINUTES, STIRRING FREQUENTLY TO AVOID SCORCHING.

4. COMBINE VINEGAR, BROWN SUGAR, SALT, CLOVES, AND BAY LEAVES.

5. POUR HALF OF VINEGAR MIXTURE OVER HOT CABBAGE AND APPLES IN EACH PAN.

6. SIMMER 2 TO 3 MINUTES TO BLEND SEASONINGS. REMOVE BAY LEAVES.

**ALL NOTES ARE PER 100 PORTIONS.

NOTE:

1. IN STEP 1, 22 LB 8 OZ FRESH RED CABBAGE A.P. WILL YIELD 18 LB FINELY CHOPPED RED CABBAGE, AND 2 LB 6 OZ FRESH APPLES A.P. WILL YIELD 2 LB DICED UNPARED APPLES.

NOTE:

2. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE

NOTE:

3. ONE-NO. 8 SCOOP MAY BE USED. SEE RECIPE NO. A-

4.

SERVING SIZE: 1/2 CUP (3

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